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Meat pie

Meat pie

Remove the puff pastry from the freezer to thaw.

Put a little to harden in 2 tablespoons of oil, cut the garlic into thin slices, add the onion, leave until soft, then put the onion leaves and diced pepper.

Mix the minced meat with 200 ml of water and put it in the pan over the soaked vegetables, add the grated carrot and let it boil, stirring from time to time, until the water decreases. Add the mushrooms, leave for another 10 minutes. Then turn off the heat. salt and pepper to taste. Let cool, then add eggs (5 + 1 egg white) beaten with a little salt, in which I put the greens. Mix well, taste and add salt, pepper if you need 1 lg. greens in provence.

In a tray that we cover with oil and a little flour, we put half of the dough sheet, which we spread with the rolling pin to the desired size, we sprinkle a little breadcrumbs (I didn't have it and I put semolina) we put the meat mixture evenly , sprinkle the breadcrumbs again and put the other sheet, which we prick with a fork, from place to place.

Beat the egg yolk well with a little salt and 2 tablespoons of milk. With a brush, grease the pie well, sprinkle the greens of the Provence fish, or thyme, or nothing with ...) and put the tray in the preheated oven, 25-35 min. on low heat (the time depends on each oven).

If the minced meat is greasy, it will remain in the fat tray, which we will throw away, while the pie is hot (it was not the case for me).

Serve hot or cold, with a salad and of course ... a cold beer.

Maximum appetite !!!!



Fine meat pie: fluffy and light leavened dough, delicious filling!

Today we want to offer you a more complicated recipe, but with an impressive result: leavened dough pie with meat filling. It is very fine and airy. Properly prepared dough maintains excellent filling and ensures only perfect opinions from tasters.

-a spoonful of flour

-20 g of fresh yeast

-40 ml of refined sunflower oil

-600 g of minced beef

-salt, ground black pepper - to taste

-cheese - to taste (optional).

-an egg (for greasing the pie before baking)

-a tablespoon of sesame seeds.

1. Prepare the dough: mix the crushed yeast with the sugar, warm water and flour, using the whisk.

2. Allow the dough to "rest" for 15 minutes in a warm place, covering it with cling film.

3. Meanwhile prepare the filling: cut the onion into cubes and fry it in a small amount of oil until soft.

4.Then add the minced beef, finely chopped garlic, salt and ground black pepper to taste. Fry the filling until the meat is ready. The most important thing is not to fry it too much, so that it is not too dry. Let it cool.

5. Prepare the dough: add warm milk, eggs, salt and refined sunflower oil to the mold. Stir until smooth.

6. Gradually incorporate 600 g of sifted flour into the dough, using the whisk.

7. Spread 100 g of sifted flour on the work surface and transfer the very soft dough on it. Continue to knead it with your hands, and when it incorporates all the flour, gradually add the soft butter (at room temperature) to it and knead it for another 10 minutes after the butter is completely incorporated, until it becomes homogeneous and slightly sticky, but practically without sticking to his hands. To avoid excessive sticking to the table and hands, spread it on the work surface, then fold it in half.

8. Shape the dough into a ball and place it in a deep bowl. Cover it with a clean kitchen towel and leave it to rise for 60 minutes, until it doubles in volume, in a warm place.

9. Shape the pie: lightly knead the leavened dough, then transfer it to the table sprinkled with flour and divide it into pieces weighing 140 g. Give them the shape of balls.

10. Spread each ball of dough in a round, thin cake pan. Cut it in half.

11. Grease the surface of the cake halves with ketchup, then fill them. If you want, you can add grated cheese over the meat composition.

12. Roll the dumpling halves into croissants.

13.Put the croissants in a round tray, lined with baking paper, placing them in the shape of a flower.

14. Allow the pie to "rest" for 30-40 minutes in a warm place, covering it with a clean kitchen towel. Grease it with beaten egg, using the brush and sprinkle it with sesame seeds.

15. Bake the pie for 40 minutes in the preheated oven to 170 ° C‌.

16. Let it cool a bit, then take it out of the pan and serve it with great pleasure!


Meat and vegetable pie

I had to try my mastery Crock Potand a pie and I started with a wonderful pie with meat and vegetables.

I liked what came out, both the dough and the filling.
So another plus for this wonderful help in the kitchen & # 8211 Slow Cooker Crock Pot.

[ingredients title = & # 8221Ingrediente & # 8221]
Dough (for 2 pies)

  • 150 ml of milk
  • 30 ml oil
  • 1 guarantee envelope for leavened dough
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 400 gr flour
  • 500 gr minced meat, mixture (beef + pork)
  • 1 ardei kapia
  • 1 carrot
  • 2 yellow onions
  • 5-6 cloves of garlic
  • 1 tablespoon olive oil
  • pepper
  • thyme
  • basil
  • salt
  • 1 or
  • 5-6 green parsley threads

[preparation title = & # 8221Preparation & # 8221]

We prepare the filling first.

We clean and chop the vegetables, then we heat them in hot oil (on the stove), until they penetrate well.

Add the minced meat over them, which we seasoned with salt and spices.

Cover the dish and let it simmer slowly over medium heat, stirring the ingredients from time to time, for a uniform preparation of the meat.
When the meat is well penetrated, turn off the heat and put the mixture of ingredients in a sieve to drain the excess fat and cool, then add an egg and chopped parsley and mix well.

For the dough, we mix the flour with the guarantor for leavened doughs, and we pour over them, gradually, the warm milk in which we dissolved the salt and the sugar.

Knead a dough not too hard, and at the end add the oil, pouring it into your hands and on the work table, kneading the dough until it swallows all the oil.
Let the dough rest for 15 minutes, then divide it in two.

We also divide the filling in two.
We will give a part of the dough and a part of the filling to the refrigerator until the first pie is prepared.
Spread the second part of the dough on the work table, in a thin sheet, place the filling at one end and fold over it the free part of the dough, then give it a round shape as the base of the bowl and crochet it nicely on the edges, for not to leave the filling during the heat treatment.

Grease the pan with a little oil and place baking paper in it, then add the pie.

Place the lid on top, connect the appliance to the power supply and set the Low cooking mode for 2 hours.
Being a thin dough will not require long baking time.

After an hour and 30 minutes, I lifted the lid and turned the pie upside down in the bowl, to brown it on top.

Certain dishes, especially those made from leavened dough, are turned from side to side for even browning.
So this time too Slow Cooker Croock Pothe fulfilled his mission and I really liked how my meat pie came out.

My boys served it hot, with ketchup, but it goes well with fresh vegetables.


Meat pie

The meat pie (like the cheese pie, to be honest) is one of the little joys that make my life more beautiful. So I have a passion for pies and pretzels, maybe because I remember my childhood. There are probably hundreds of ways to do it. This, according to my tastes, is one of the simplest and tastiest (at least after how quickly I did it and how quickly it ended).

ingredients

  • 2 puff pastry sheets
  • 200 g minced pork
  • 100 g of minced beef
  • 2 onions
  • 1 half celery (small)
  • 1 carrot
  • 2 small potatoes
  • 4-5 tablespoons breadcrumbs
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped dill
  • 3 eggs
  • oil, salt, pepper

I cleaned and chopped all the vegetables. I put them to harden & icircn 2 tablespoons of oil and a little water (but a little, like that, about a quarter cup, maximum half)

When it softened, I added the meat (it was ready minced and mixed, so I bought it, two thirds pork, one third beef)

I left it on the fire until all the water evaporated, stirring constantly.

As the water dropped completely, I let it cool. Then I put dill, parsley, 2 eggs and 2 tablespoons of breadcrumbs.

I bought the dough for lack of time (but if you're not in a hurry, I highly recommend making your own dough - like the one here, for example). I let it thaw, then wrapped it a little with the twister (the sheets were too thick). On the dough, I sprinkled a little breadcrumbs, over which I put the meat (half on one sheet, half on the other)

I rolled them (and I ruined their shape a bit when I rolled them, because I wasn't careful), I greased them with beaten egg (the 3rd egg) and I put them in icircntr- a tray, on baking paper.

I put them in the preheated oven, over medium to low heat, for about 30 minutes.


Irish meat pie

Put the flour in the mixer, add the diced butter and mix until the butter is incorporated into the flour and a crumb-like composition is obtained. Add water and continue mixing until a homogeneous dough is obtained.

Put the meat in a bowl and add the 2 eggs and vegetables, finely chopped.

Season with salt and pepper and mix.

Sprinkle flour on the board and place the dough on the table. Knead lightly until very elastic. When ready, refrigerate for 20 minutes.

Then cut 1/3 of the dough and set aside.

The rest of the dough is spread as thin as possible and cut with a saucer, into discs 10-15 cm in diameter, discs that are placed in a tray greased with oil and lined with baking paper. Spread the preserved dough and cut smaller discs, the diameter of a glass.

Place a spoonful of filling on the discs in the tray. Cover the meat with smaller discs. Roll the edges of the bottom discs so that the filling cannot come out during baking.

Grow the pies and grease with beaten egg.

Place the tray in the preheated oven at 180 ° C. Bake for about 60 minutes.


Meat pie

The meat pie (like the cheese pie, to be honest) is one of the little joys that make my life more beautiful. So I have a passion for pies and pretzels, maybe because I remember my childhood. There are probably hundreds of ways to do it. This, according to my tastes, is one of the simplest and tastiest (at least after how quickly I did it and how quickly it ended).

ingredients

  • 2 puff pastry sheets
  • 200 g minced pork
  • 100 g of minced beef
  • 2 onions
  • 1 half celery (small)
  • 1 carrot
  • 2 small potatoes
  • 4-5 tablespoons breadcrumbs
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped dill
  • 3 eggs
  • oil, salt, pepper

I cleaned and chopped all the vegetables. I put them to harden & icircn 2 tablespoons of oil and a little water (but a little, like that, about a quarter cup, maximum half)

When it softened, I added the meat (it was ready minced and mixed, so I bought it, two thirds pork, one third beef)

I left it on the fire until all the water evaporated, stirring constantly.

As the water dropped completely, I let it cool. Then I put dill, parsley, 2 eggs and 2 tablespoons of breadcrumbs.

I bought the dough for lack of time (but if you're not in a hurry, I highly recommend making your own dough - like the one here, for example). I let it thaw, then wrapped it a little with the twister (the sheets were too thick). On the dough, I sprinkled a little breadcrumbs, over which I put the meat (half on one sheet, half on the other)

I rolled them (and I ruined their shape a bit when I rolled them, because I wasn't careful), I greased them with beaten egg (the 3rd egg) and I put them in icircntr- a tray, on baking paper.

I put them in the preheated oven, over medium to low heat, for about 30 minutes.


Fine meat pie: fluffy and light leavened dough, delicious filling!

Today we want to offer you a more complicated recipe, but with an impressive result: leavened dough pie with meat filling. It is very fine and airy. Properly prepared dough maintains excellent filling and ensures only perfect opinions from tasters.

-a spoonful of flour

-20 g of fresh yeast

-40 ml of refined sunflower oil

-600 g of minced beef

-salt, ground black pepper - to taste

-cheese - to taste (optional).

-an egg (for greasing the pie before baking)

-a tablespoon of sesame seeds.

1. Prepare the dough: mix the crushed yeast with the sugar, warm water and flour, using the whisk.

2. Allow the dough to "rest" for 15 minutes in a warm place, covering it with cling film.

3. Meanwhile prepare the filling: cut the onion into cubes and fry it in a small amount of oil until soft.

4.Then add the minced beef, finely chopped garlic, salt and ground black pepper to taste. Fry the filling until the meat is ready. The most important thing is not to fry it too much, so that it is not too dry. Let it cool.

5. Prepare the dough: add warm milk, eggs, salt and refined sunflower oil to the mold. Stir until smooth.

6. Gradually incorporate 600 g of sifted flour into the dough, using the whisk.

7. Spread 100 g of sifted flour on the work surface and transfer the very soft dough on it. Continue to knead it with your hands, and when it incorporates all the flour, gradually add the soft butter (at room temperature) to it and knead it for another 10 minutes after the butter is completely incorporated, until it becomes homogeneous and slightly sticky, but practically without sticking to his hands. To avoid excessive sticking to the table and hands, spread it on the work surface, then fold it in half.

8. Shape the dough into a ball and place it in a deep bowl. Cover it with a clean kitchen towel and leave it to rise for 60 minutes, until it doubles in volume, in a warm place.

9. Shape the pie: lightly knead the leavened dough, then transfer it to the table sprinkled with flour and divide it into pieces weighing 140 g. Give them the shape of balls.

10. Spread each ball of dough in a round, thin cake. Cut it in half.

11. Grease the surface of the cake halves with ketchup, then fill them. If you want, you can add grated cheese over the meat composition.

12. Roll the dumpling halves into croissants.

13.Put the croissants in a round tray, lined with baking paper, placing them in the shape of a flower.

14. Allow the pie to "rest" for 30-40 minutes in a warm place, covering it with a clean kitchen towel. Grease it with beaten egg, using the brush and sprinkle it with sesame seeds.

15. Bake the pie for 40 minutes in the preheated oven to 170 ° C‌.

16. Let it cool a bit, then take it out of the pan and serve it with great pleasure!


Meat pie

We present below the recipe, explained by Nichi Mărăcine, master of culinary art. We will first sift the flour, and then we will mix it with the other ingredients, so that a dough of a suitable consistency results.

Leave to rise so that it does not become crusty for about 30 minutes.

- Oil-5 grams (equivalent to a tablespoon of soup as weight)

- Hot water-150 milliliters

- Butter to grease the tray where we put the dough and the filling.

Ingredients for the filling (six people):

How to add the filling to the dough

During this time, we will prepare the filling for the dough. The minced meat will be mixed with finely chopped onions, then hardened in a pan with a little oil. After tempering, add a little dill for flavor, salt, pepper and an egg.

"There are two ways to put the meat filling in the dough: simply cast or rolled. I recommend that the filling be poured over the dough ", explains Nichi Mărăcine, master of culinary art. Grease the pan with butter and cut the dough in half. Using a rolling pin, roll out the two resulting sheets of dough, and then place one of them in the baking tray so that it extends beyond the edges.

Add the meat composition, specifying that it must be leveled well in the tray so that no gaps remain. We put the second sheet of dough and squeeze it with the first one inside the tray. "We will prepare a mixture of cream and an egg separately, with which we will evenly grease the surface of the dough, thus preventing it from drying out excessively during baking",

It is recommended to prick the dough with a fork in various areas so that steam can be released more easily during the thermal process. The oven will be preheated to 170 degrees Celsius, and the pie will be left to bake for 35-40 minutes on medium heat.

The meat pie can be served both hot and cold, with various green salads, to which you can add a little vinegar, to taste.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Twisted pie with poppy seeds. The whole family adores her, she is very good and she prepares very quickly

We need the following ingredients:

10 g dry yeast
60 g granulated sugar
200 ml of hot water
200 ml of warm milk
2 egg whites
90 ml of oil
1 teaspoon salt
720 g of plain flour
45 ml of oil
For the filling:
500 g mac
90 g granulated sugar

Pour the dry yeast and sugar into the bowl and pour the hot water and milk.

Mix well with a whisk.

Add egg whites, oil, salt and work in flour.

Finally, process the dough with oil and mix.

Put it in a bowl, cover and let it sit for 1 hour.

In the meantime, we will prepare the filling.

Mix the ground poppy seeds with sugar and oil and mix until smooth.

Transfer the dough to a tray and cut it into 6 equal parts.

Spread each piece like a pancake, rubbing your hands with oil.

Spread the poppy seed filling over the entire surface and cover with another pancake.

In this way, we process all the pieces of dough and layer the pancakes together with the poppy seed filling.

Push with your hands and cut the dough to a width of 2 fingers into uniform strips.

Allow to acidify for 10 minutes, rub with beaten egg yolks with a little oil and bake in a preheated oven at 180 ° C.

Bake for about 30-35 minutes.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Fine meat pie: fluffy and light leavened dough, delicious filling!

Today we want to offer you a more complicated recipe, but with an impressive result: leavened dough pie with meat filling. It is very fine and airy. Properly prepared dough maintains excellent filling and ensures only perfect opinions from tasters.

-a spoonful of flour

-20 g of fresh yeast

-40 ml of refined sunflower oil

-600 g of minced beef

-salt, ground black pepper - to taste

-cheese - to taste (optional).

-an egg (for greasing the pie before baking)

-a tablespoon of sesame seeds.

1. Prepare the dough: mix the crushed yeast with the sugar, warm water and flour, using the whisk.

2. Allow the dough to "rest" for 15 minutes in a warm place, covering it with cling film.

3. Meanwhile prepare the filling: cut the onion into cubes and fry it in a small amount of oil until soft.

4.Then add the minced beef, finely chopped garlic, salt and ground black pepper to taste. Fry the filling until the meat is ready. The most important thing is not to fry it too much, so that it is not too dry. Let it cool.

5. Prepare the dough: add warm milk, eggs, salt and refined sunflower oil to the mold. Stir until smooth.

6. Gradually incorporate 600 g of sifted flour into the dough, using the whisk.

7. Spread 100 g of sifted flour on the work surface and transfer the very soft dough on it. Continue to knead it with your hands, and when it incorporates all the flour, gradually add the soft butter (at room temperature) to it and knead it for another 10 minutes after the butter is completely incorporated, until it becomes homogeneous and slightly sticky, but practically without sticking to his hands. To avoid excessive sticking to the table and hands, spread it on the work surface, then fold it in half.

8. Shape the dough into a ball and place it in a deep bowl. Cover it with a clean kitchen towel and leave it to rise for 60 minutes, until it doubles in volume, in a warm place.

9. Shape the pie: lightly knead the leavened dough, then transfer it to the table sprinkled with flour and divide it into pieces weighing 140 g. Give them the shape of balls.

10. Spread each ball of dough in a round, thin cake. Cut it in half.

11. Grease the surface of the cake halves with ketchup, then fill them. If you want, you can add grated cheese over the meat composition.

12. Roll the dumpling halves into croissants.

13.Put the croissants in a round tray, lined with baking paper, placing them in the shape of a flower.

14. Allow the pie to "rest" for 30-40 minutes in a warm place, covering it with a clean kitchen towel. Grease it with beaten egg, using the brush and sprinkle it with sesame seeds.

15. Bake the pie for 40 minutes in the preheated oven to 170 ° C‌.

16. Let it cool a bit, then take it out of the pan and serve it with great pleasure!


Burek ingredients with meat

for a 25 x 35 cm tray

  • 3/4 packet of pie sheets (I used Serbian sheets, which are thinner than those found in our trade, but burek comes out very good with Romanian sheets)
  • 750 grams of minced meat, leaner (I used beef & # 8211 pulp & # 8211 but you can use a mixture of beef and pork, skimmed)
  • 250 grams of finely chopped onion
  • 1 clove of crushed garlic
  • 1 tablespoon semolina or 2 tablespoons breadcrumbs
  • 2 tablespoons oil, pepper, herbs to taste, I put 1 teaspoon of dried thyme, paprika or hot pepper (to taste)
  • Optionally, 2-3 tablespoons of ajvar & # 8211 a specific Serbian pepper-based paste
  • optional, 1 tablespoon of tomato paste
  • oil for greased sheets or a mixture of 1: 1 melted butter and oil (about 100 ml. of oil or melted butter + oil)
  • 1 or
  • 100 grams of cream
  • 150 ml carbonated mineral water

Burek with meat, preparation of the filling:

1. In a large skillet / saucepan, heat the 2 tablespoons of oil and fry the finely chopped onion and crushed garlic. I confess, I put the onion through the meat grinder, after I finished chopping the meat for the pie.

2. After the onion has softened, add the meat and continue to harden, chopping it well with a wooden spoon or a spatula, so that it does not gather in the lumps.

3. Saute the meat over medium heat for about 8-10 minutes, until no traces of red meat are seen, at which point add the sweet paprika, optionally, tomato paste or ajvarul (or both).

4. Cook the meat for another 4-5 minutes, stirring constantly, then remove from the heat, leave to cool, season with salt, pepper and herbs to taste, then add the semolina or breadcrumbs and mix well. .

Burek with meat & # 8211 assembly and baking

1. Grease the pan well with oil or melted butter mixed with oil (as I did).

2. Add a first layer of pie sheets (2-3 sheets). We do not have to grease after each sheet added, it is enough to grease the one at the top.


3. Spread 1/4 of the meat filling over this first layer of pie sheets, cover with another layer of 3 pie sheets and also, grease well with oil or butter mixed with oil the last sheet. We continue identically, having to get 5 layers of pie sheets and 4 layers of meat.

4. The last layer should be pie sheets, which will be well oiled on the entire surface and then, with a sharp knife, cut the burek into portions as desired (rhombuses, squares, triangles).


5. Beat the egg with a fork. Add the cream and mix well, then dilute the mixture with carbonated mineral water. This liquid mixture is poured over the already portioned burek, as we showed in the previous point. Only now the oven is set, setting at 190 ° C. While the oven is heating up, the burek will absorb the liquid mixture that I poured on top.

6. Bake at medium height in the preheated oven at 190 ° C. We will bake the burek as soon as the oven has warmed up well. Baking time is about 40 minutes, finally the burek looks red and appetizing.

Service

Let the burek cool, you can serve it from the phase when it is warm.

No need to tell you how appetizing it smells! How impatient our taste buds are, waiting for them to cool down a little, a little at all! To pass the time, I prepare a cup of whipped milk. It goes great with the warm burek. Mmm & # 8230 I can't share it with anyone!

Great appetite!

For those who want to try the version with homemade sheets, they can do them following the instructions in the recipe of STRETCHED PIE.